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Full Online Book HomeLearning KitchenVegetables - Fresh White Mushroom Croquettes
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Vegetables - Fresh White Mushroom Croquettes Post by :lawalptl Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3040

Click below to download : Vegetables - Fresh White Mushroom Croquettes (Format : PDF)

Vegetables - Fresh White Mushroom Croquettes

1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered
1 large garlic clove
3 tablespoons olive oil, divided
1 3/4 cups Italian flavored bread crumbs, divided
3 tablespoons freshly grated Parmesan cheese
1 egg, slightly beaten
1/4 teaspoon ground black pepper
1 (17 oz.) jar meatless spaghetti sauce or Alfredo sauce

Trim mushroom stems.

In food processor container, combine 1 pound (about 6 cups) mushrooms, onion and garlic; pulse just until coarsely chopped.

In a large skillet, heat 1 tbl. of oil until hot. Add mushroom mixture; cook and stir until mushrooms are tender and most of liquid has evaporated, about 10 minutes. Remove from heat; spoon into large bowl.

Stir in 1 1/4 cups crumbs, Parmesan cheese, egg, and pepper. Form into 10 (3" long) croquettes.

Place remaining crumbs on a plate or sheet of waxed paper; coat croquettes with crumbs.

Slice remaining mushrooms; set aside.

In large skillet over medium heat, heat 1 tbl. oil until hot. Cook croquettes on both sides until browned, about 5 minutes.

Meanwhile, heat remaining oil until hot in a medium skillet over medium heat. Add reserved sliced mushrooms; cook and stir until tender, about 5 minutes. Stir in spaghetti sauce; cook until hot, about 2 minutes.

Serve over croquettes. Sprinkle with more Parmesan, if desired.
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10 oz. pkg. sliced mushrooms 1 tbl. butter/margarine 1 tbl. all purpsoe flour 3 tbl. red wine vinegar 1 tsp. crushed garlic 1/2 tsp. beef-flavored instant bouillon In a bowl, with fingers, blend margarine or butter with flour to form a paste. To skillet, add 1 tbl. salad oil, over high heat, add mushrooms and cook until lightly browned, about 5 minutes. Stir in red wine vinegar, garlic, bouillon, and 3/4 cup water; heat to boiling. Reduce heat to low; simmer 3 minutes. Stir margarine mixture into liquid in skillet until sauce is smooth. Over high heat, heat until sauce boils

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1 pound mushrooms, trimmed coarsely chopped 4 green onions with tops, coarsely chopped 8 Tbl. (1 Stick) butter 1/3 cup all purpose flour 1/4 tsp. dry mustard 2 tsp salt ground pepper to taste 1/4 tsp. freshly ground black pepper 2 cups chicken broth 2 cups heavy cream or 1/2 and 1/2 1/3 cup Sherry (optional) Saute mushrooms and green onions in the butter for 5 minutes. Stir in flour, dry mustard, salt, cayenne, and black pepper. Gradually stir in the chicken broth and cream. simmer until thickened and smooth, stirring constantly. Add the sherry if desired. Serve Hot. Makes 4